I love blogging. I love all the different communities to which I belong, all the new friends and all of the supportive businesses. One of the businesses that often supports the different blogging events that I join is Nielsen-Massey.
This makes me very happy because I love their products. Nielsen-Massey never asks for anything more than our honest opinion. A couple of months ago, they reached out to me and asked if I would try their new Organic Pure Lemon Extract. I, immediately responded that I would love to experiment with this product.
I don't know what the weather has been like where you are but here in Michigan it has been STEAMY!!
When I got this bottle the first thing I thought was Mmmmmm…….Lemon Bars. But I've already shared those. And I really didn't want to turn on the oven. What I wanted was Ice Cream. Ooooohhh. Lemon Ice Cream. No, Lemon Custard Ice Cream....that's what I'm talking about!!
So I whisked together some cream and sugar and put it on the stove to heat to nearly boiling. While it was heating I whipped together some egg yolks with sugar and lemon extract until it thickened and turned a pale yellow.
Gradually combined the two, making sure to temper the egg yolk mixture before adding it to the cream mixture. Cooked and stirred, just for a few minutes, until the mixture was thickened and coated the back of a wooden spoon. You can tell it is ready when you run a finger down the back of the spoon and the separation remains.
Let this mixture cool to room temperature before placing it in the refrigerator overnight.
The next day, pour your custard into your ice cream maker and churn following manufacturer's directions. Mine took about 45 minutes to get to the soft serve stage. You can eat it now, but I put mine in the freezer early in the morning to be served for dessert last night.
My brother is visiting from California. He was so pleased to be served Homemade Ice Cream. My husband loved the lemony brightness of this creamy, delicious frozen custard. It will be made many more times this summer.
#icecream, #custard, #lemon, #desserts
Ice Cream, Dessert
Yield: 6 cups.Pin it
Lemon Custard Ice Cream
Enjoy this delightful, bright, creamy, frozen custard during these Dog Days of summer.
4 c. half and half
1 c. sugar, divided
pinch of salt
5 egg yolks
1 1/2 t. Organic Pure Lemon Extract (I used Nielsen-Massey)
Whisk together the cream, half cup of the sugar and the salt in a large heavy pot placed over medium heat. Cook, stirring occasionally until just about to a boil.
While cream mixture heats. Place eggs with the other half cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until pale and thick, stir in the lemon extract.
With the whisk still going on low speed, incorporate 1/3 cup of the hot cream mixture into the eggs until combined. Whisk in a second 1/3 c. of the cream and then add the egg/cream mixture to the cream mixture in the pot over medium heat. Reduce heat to low and stir constantly for just a minute or two, until the custard is thickened and coats the back of a wooden spoon. Do not allow this mixture to boil.
Transfer to a clean bowl and let cool to room temperature. Place in the refrigerator overnight.
Pour the cold mixture into the frozen container of your ice cream maker and churn according to manufacturer's instructions. Mine took about 45 minutes to reach soft serve consistency.
Serve immediately or transfer to a freezer safe container and freeze until firm.
Property of A Day in the Life on the Farm
Created using The Recipes Generator